Anyway, I made these buns on Thurs, they are called "生煎包" or "水煎包" in chinese. It is called "生煎包" (raw fried bun) because the meat filling is uncooked, whereas the other name 水煎包 (water fried bun) refers to the fact that these buns are steam-cooked in water and not deep-fried, in fact only a tiny bit of oil is used. Basically they are just buns with raw meat fillings pan-fried in some water and a little oil.
I have never attempted these buns before, although I have tried pan-frying potstickers/gyozas last year, so actually I am not unfamiliar with the concept of pan-frying buns in steam. :)
This recipe is very easy and the main ingredients are also very simple, i.e. plain flour and bread flour, some minced meat with chopped spring onions and the usual chinese seasonings. The good thing is, it doesn't require pleating, yippee! Just have to wrap in the meat filling, pinch and seal the dough together and flour the pinched side generously. Isn't it easy?
Recipe is adapted from Sunflower Food Galore's Beef Fried Buns.
- I used my palm to flatten each ball of dough into a flat disc of 8 to 9 cm diameter instead of 6 to 7 cm. Makes about 14 to 15 pieces, about 33 to 34 grams per piece, exactly as what the recipe stated.
- To seal the dough, just gather the edges together, pinch and seal them, and flour the sealed side with lots of flour, then place the sealed side down on a tray lined with baking paper. Remember to flatten the dough otherwise the buns will not be thoroughly cooked if they are too fat!
- I found 2 to 3 tbsp of water not enough to fry the buns, I did 5 buns in a pan, yet the water evaporated too fast and the buns were not yet cooked. So after first pan-frying for 2 min till the underside became golden brown, I flipped over the buns and drizzled 1/4 cup of water, then covered the lid and continued to steam-fry for another 3 to 4 min, until all the water was gone. Then I flipped again and fried for another 1 min or so, and finally dished out the bun onto a plate lined with baking paper to soak up the excess water. You may add more water if the water evaporates too fast and the buns are not yet cooked.
I am submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) organized by none other than myself, Miss B of Everybody Eats Well in Flanders.